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Layered Red, White and Blue Cheesecake Salad served in a glass, featuring vibrant strawberries, blueberries, raspberries, and creamy cheesecake filling, garnished with fresh mint.

Red, White and Blue Cheesecake Salad

This no-bake, gluten-free dessert layers fluffy cheesecake filling with vibrant summer berries for a festive and refreshing treat. Perfect for Independence Day or any warm-weather gathering!
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • mint leaves optional, for garnish

Instructions
 

  • In a mixing bowl, beat the softened cream cheese until smooth.
  • Gradually add in powdered sugar and vanilla extract, mixing until well combined.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until combined.
  • In a large bowl or individual cups, layer the sliced strawberries on the bottom.
  • Spoon a layer of the cheesecake mixture over the strawberries.
  • Add a layer of blueberries, then another layer of the cheesecake mixture.
  • Top with raspberries and finish with a final scoop of cheesecake mixture.
  • Cover the bowl or cups with plastic wrap and refrigerate for at least 2 hours, or until set.
  • Before serving, garnish with mint leaves if desired.

Notes

Feel free to swap in your favorite fruits like blackberries or peaches. For a dairy-free version, use coconut cream and a plant-based cream cheese. Add crushed graham crackers or granola for a crunchy twist. Store in the fridge for up to 3 days; not freezer-friendly.